Saturday, July 23, 2016

The chicken is an adaptation of a very simply recipe... Coat each piece of chicken with a mix of mayonnaise and Parmesan cheese. Wrap with bacon, Grill (or Bake, cooks equally well in an oven), add the pineapple and done!

I do make these on my grill quite often.

They are wonderful appetizers for a party. Set your grill up as shown in the photo, all the coals set to one side, but the chicken bites on the opposite side. This way the drippings will not fall into the hot coal causing flair ups. This set up turns your grill into an oven. All of the vents open full and the temps will reach 400 degrees plus. Perfect for cooking bacon.

And one more tip... If you are serving something that needs to be direct grill (Meat over the HOT coals, as opposed to indirect grilling (the above photo showing the bacon wrapped chicken bites)), These are especially a good choice for an appetizer. When the bites are done, remove them, spread the hot (but cooling by now) coals around to form a single tight layer. Add some extra coals to add more fire power (about 20 briquettes). Wait for 10 minutes for the HOT coals to begin to ignite the new layer... Just about the right amount of time to finish setting up the mini kabobs (add pineapple and plate). Serve these as appetizers while you are grilling the meat (burgers, steaks or the London Broil marinated in Kentucky black BBQ Sauce shown above). Add a few soda pops (or adult beverages) and the party has started, even while you are still grilling!

An efficient use of coals, efficient use of your time and a great way to keep the party going.

Enjoy indeed!

Keep scrolling down for this easy to follow recipe along with additional hints and tips for success!

To Grill...Set up your grill for indirect grilling, high heat. That is, coals lumped together together on 1/3 of the grill, with none on the remaining side.This turns your grill into an oven when the lid is closed with hot air circulating around the Chicken and Bason pieces. This way the bacon drippings do not drip onto the coals, preventing flair ups and burnt bacon.

To bake in an oven...Set oven temperature to 375 degrees. Prepare a rimmed baking sheet with a baking screen so that the pineapple spears sit above the bottom of the pan. This keeps the chicken from sitting in the rendered bacon drippings as they cook

Prepare the Chicken pieces. In a mixing bowl, combine the Mayo and the Parmesan with the salt and pepper. Stir to evenly mix. Add the Chicken pieces and fold to evenly coat each piece.

Wrap the bacon slices around the Chicken. Overlap slightly on the bottom and secure the top with a toothpick.

Arrange on the grill or on the baking sheet. If grilling, be careful to not have any directly over the coals. Remember, indirect heating only. Open all vents fully for high heat, close the lid.

Bake or grill for 20 minutes. Check desired doneness of the bacon (crispy but not over cooked). The spears are cooked through when the bacon is fully cooked.

Remove from grill (or oven). Remove toothpick, set a piece of pineapple and spear both with a new toothpick (Get pretty presentation toothpicks for a fancy party or catering gig).

Serve warm or room temperature and .... ENJOY!

A Fantastic Appetizer. The Reuben is a very popular sandwich. This is that sandwich in a handheld appetizer form. All the flavors, simple, to make, attractive to serve and popular!

A win win win!

One of my "52 Appetizer Recipes" Collection (Plenty more than 52 actually, A great place to find ideas!

And PERFECT for any big gathering... Potluck, Neighborhood Pass a Plate event, Something to bring, BIG Family event (Impress that Sister-in-Law) and you will really shine when you take a plate of these to that Church PotLuck dinner. Guaranteed you will bring home an empty plate!

Thursday, July 21, 2016

I so love hosting dinner parties. A bit of a lost art, we all should do this more often...

But I digress...

I love the dance and math of getting all the courses correct temperature all at once, served hot dishes hot and cold dishes cold. This is a salad that tastes fantastic, adds a course that allows you to get all the main dishes and their sides ready to serve while your guests chow down on the salad.

An extra part of my dance of prep is to ask a guests that arrives early to grill the lettuce. It is so simple that anyone can do this (although my buddy, Paul, shown in the photo is an accomplished griller in his own right). Getting others to help adds to the fun of the party... And frees you up to dance elsewhere.

Now as to the lettuce itself, the grilling does a couple of things...

First, a fantastic look. The extra char on the edges certainly gets your meal off to a fantastic start! People know they are in for something fun with this presentation.

The actual heating of the lettuce changes the taste. Adds a caramelized sweet taste.

Win win!

And the vinaigrette... A perfect blending of honey mustard tart, honey sweet and the Earthy nutty Pecan flavors. Garnish with a few crushed Pecans for an extra crunch texture and you have a wonderful stand alone salad for a quick lunch or a special start to a fun evening on the grill...

ENJOY INDEED!

OK... Here's what I did...

Grilled Romaine Lettuce with Pecan Vinaigrette

Ingredients

For the Grilled Lettuce...2 Heads of Romaine Lettuce, cut lenrthwise into quarters

For the Vinaigrette...Add all of the listed ingredients to a blender and puree until smooth. Chill until ready to use.

FOR THE GRILLED LETTUCE...Pre-heat oven to Broil setting. OR, prepare a gas grill, medium heat or a charcoal grill with direct heat. Best to use coals that have been hot for about an hour. This needs to be watched as there will be flair ups..

Cut the Romaine Lettuce lengthwise into quarters, leaving the hard base intact in each (so they do not fall apart when you flip),

Drizzle a bit of olive oil into the open cut side of the lettuce.

Grill non-cut side down for 3 minutes until just starting to wilt and get char marks.Flip and Grill cut side down for an additional 3 minutes. Watch carefully as the dripping oil will flair up.In a standard oven, set the lettuce cut side up on a rimmed baking sheet. Set the sheet on the lower rack, broil for 3 minutes until the lettuce just starts to char. Flip and broil for only about 2 minutes.

Top with vinaigrette and a small handful of chopped Pecans...Serve warm with the chilled dressing and ENJOY!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons. Easy and these ideas will make you the MASTER of your Backyard Domain!

Sometimes they are the main course, sometimes a lunch and sometimes they are the side dish... And if you count Jell-o salad you can even make a dessert of a salad. Here are a few of my favorite salads that get far more Ooohs and Aaahs than that simple chopped head of lettuce.

Links include Potato Salads, Cole Slaws, and Plenty of greens and fixins' Salads... And more than a few matching FRESH MADE Jam Jar make it yourself Salad Dressings!

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following. If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write) Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2...

In order to join you need to start following the group board as well as at least one of my boards.

And you must ONLY pin original sources, posts from food related bloggers only. If you are a blogger, this is a great way to have thousands of potential readers see your work, If you are a fan of bloggers, a great way to share your favorites...Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

In a large saute pan over medium high heat, melt the butter. Add the Onion and fennel strips. Saute for about 5 minutes until the onions are soft and translucent.

Add the Garlic and saute for an additional minute.

Meanwhile, prepare the Peppers... Cut in half, Rub the Olive oil over the outside and arrange on a rimmed cookie sheet. I like to line mine with aluminum foil for easy clean up.

Evenly divide the onion fennel mix among the 8 half peppers. Top with the tomato slices. Season with the salt, pepper and sesame seeds. Dust the tomatoes with the cumin.

Bake the peppers for 1 hour, until the peppers are soft. Or Grill for about an hour with the lid closed (turning the grill into an oven). Check every 5-10 minutes to make sure the oil does not drip into the grill and flame up, fine line between burnt and caramelized.

Plate, just before serving, drizzle a bit of top quality balsamic vinegarfor extra flavor!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons. Easy and these ideas will make you the MASTER of your Backyard Domain!

Sure the meat gets all the glory but real cooks know it's the spread... the specialty Side Dishes that makes a meal rise or fall. Here's a few of my favorite recipes that will help to create that illusive COMPLETE MENU!

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following. If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write) Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2...

In order to join you need to start following the group board as well as at least one of my boards.

And you must ONLY pin original sources, posts from food related bloggers only. If you are a blogger, this is a great way to have thousands of potential readers see your work, If you are a fan of bloggers, a great way to share your favorites...Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Tuesday, July 19, 2016

Picante is an Hispanic word meaning spicy. Just a bit deceiving and you control the amount of spice and heat in the wheel. The "Secret" Ingredient in the wheels is a cup of Salsa. If you reach for the mild Salsa, make these mild. If you crave the extra heat of a Hot Salsa... go for it!

Sweet creamy mayonnaise adds a cooling touch. Perfectly blending of heat and cooling sweet. The cheddar adds the Earthy touch rounding out the wheels of flavor.

Simple ingredients (most are in your pantry right now), complex mix of flavors and most of all, memorably tatsty

Like I said, a fantastic little summer appetizer!

Keep scrolling down for this easy to follow recipe...

OK... Here's what I did...

Picante Pinwheel Appetizers

Ingredients

5 Tortilla(Soft, Flour)

1 cup Mayonnaise

1 CupShredded Cheddar Cheese

1 Cup your favorite Salsa

Cooking Directions

In the bowl of a stand mixer, Add the Mayo, Shredded Cheddar Cheese and the Salsa. Using the paddle attachment, mix until even, creamy and spreadable.

Lay out the soft flour Tortillas. Spread 1/5th of the Cheese mix on each tortilla. Spread to evenly coat each tortilla (except for the top 1/2 inch (the Cheese mix will help Seal the pinwheels)/

Lightly roll up the Tortillas. Not too tightly, do not roll up so tight that the filling pushes forward. Once you reach the top, press to seal the top edges, forming a log. Repeat with remaining Tortillas

Refrigerate the "Logs" for 1 hour.

Slice each log into 1/2 inch Pinwheel Sandwiches, discard (or cooks delight, eat) the end pieces that do not sit flat. Repeat with remaining logs.

A Fantastic Appetizer. The Reuben is a very popular sandwich. This is that sandwich in a handheld appetizer form. All the flavors, simple, to make, attractive to serve and popular!

A win win win!

One of my "52 Appetizer Recipes" Collection (Plenty more than 52 actually, A great place to find ideas!

And PERFECT for any big gathering... Potluck, Neighborhood Pass a Plate event, Something to bring, BIG Family event (Impress that Sister-in-Law) and you will really shine when you take a plate of these to that Church PotLuck dinner. Guaranteed you will bring home an empty plate!

Monday, July 18, 2016

The pineapple comes out warm and far juicier than a fresh slice. The flavor is intensified. The bacon of course adds that Earthy meaty taste. Everything is better with bacon!

They cook up very easy, simply wrap and heat until the bacon has reached a desired crispiness. When the bacon looks done... they are done!

These are wonderful to serve up as appetizers for a back yard party. I recently had a birthday party for a friend. With a dozen guests, I started the meal with these appetizers. Then I simply added a few more coals, spread them out over the already HOT and glowing coals. The existing hot coals started the new colas. In about 5 minutes I had plenty of heat to grill hearts of romaine for the salad... that post will come tomorrow.

For today... Keep scrolling down for additional tips and the easy to follow recipe for these wonderful party appetizers!

OK... Here's what I did...

Bacon Wrapped Pineapple

Ingredients

12 Slices Thick Cut Bacon

12 Pineapple Spears, 2-3 inches long

Toothpicks (Soaked in water to keep from burning

Cooking Directions

To Grill...Set up your grill for indirect grilling, high heat. That is, coals lumped together together on 1/3 of the grill, with none on the remaining side.This turns your grill into an oven when the lid is closed with hot air circulating around the pineapple spears. This way the bacon drippings do not drip onto the coals, preventing flair ups and burnt bacon.

To bake in an oven...Set oven temperature to 375 degrees. Prepare a rimmed baking sheet with a baking screen so that the pineapple spears sit above the bottom of the pan. This keeps the spears from sitting in the rendered bacon drippings as they cook

Prepare the pineapple speasr. Cut the top and bottom from a fresh pineapple. Slice into 12 wedges (think pie slices). Cut the hard center piece and discard.

Wrap the bacon slices around the pineapple. Overlap slightly on the bottom and secure the top with a toothpick.

Arrange on the grill or on the baking sheet. If grilling, be careful to not have any directly over the coals. Remember, indirect heating only. Open all vents fully for high heat, close the lid.

Bake or grill for 20 minutes. Check desired doneness of the bacon (crispy but not over cooked). The spears are cooked through when the bacon is fully cooked.

From Dips and Salsas to everyone's favorite, Deviled Eggs; Appetizers will set the mood for something special. And make enough different ones and you have a Tapas Meal!

Links include Dips (Take a Look at the WORLD's BEST Guacamole recipe (and world's easiest to make), Salsas, Grilled Bites, Watermelon Art, and of course something with a spectacular presentation and taste... Take a look, something to match any occasion...

Friday, July 1, 2016

The tag line is that this is a love letter in recipes and sure enough, the almost lyrical writing combined with the stunning rustic photos of the region in Spain that inspired combine for a beautiful work of art.

The Basque area of Europe is located mostly in Spain near the border with France. Rustic Mediterranean style cooking, local ingredients served up with a rustic style.

Txikito is an upscale New York city restaurant specializing in the cuisine of the area. Primarily small plates that combine for a large meal.

But honestly, while many of the menu items are inspired by these recipes, the book is the rustic love of food inspired by the area instead of the restaurant cuisine. The photos transport you to the area in Spain far more than the streets of NYC.

I simply adored the book. It reads like a novel with each page bringing you closer to an understanding of the area.

Unfortunately...

The book is filled with wonderful recipes with difficult to find ingredients. I am a home cook living on the prairie with little access to the ingredients. While I do feel inspired by the recipes, I am afraid I am simply not able to recreate any exactly as written.

But I will continue to love the book, read over and dream...

Here's the legal stuff... "I received this book from Blogging for Books for this review." But the review and opinions are 100% accurate and mine!". Love this book and highly recommend it!

I am so thrilled to add this book to my library. A terrific inspiration.

Comforting, Warming, Delicious Scratch Made SOUP!

COOKIES!!! Bars!!! and Truffles!!!

Grilling Time Secret Extras

infuse recipes with this intoxicating concoction of hops and barley

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About Me

Cul de Sac Cuisine. Making the most of local, fresh and best the suburbs have to offer. Just a little healthy eating, but always instructional and inviting. The suburban Cul de Sac is where it's at, and my back yard is the place to be!